¾ c. sugar
2 T. grated lemon zest + 2 T. juice from 1-2 lemons
2 t. dried lavender (optional, but then they’d just be lemon cookies)
1¾ c. flour
¼ t. baking powder
¼ t. salt
12 T. (1½ sticks) unsalted butter
1 egg yolk
½ t. vanilla extract

1) In a food processor or hand mixer, process the sugar, lemon zest and lavender until the sugar looks damp and the zest and lavender are fully incorporated, about 30 seconds. Whisk together the flour, baking powder and salt, then add to the sugar mixture; Mix to fully combine.

2) Add the butter in little pieces and mix until the mixture resembles fine cornmeal. In a separate bowl, beat together the lemon juice, egg yolk and vanilla. Add the juice mixture in a slow stream and continue mixing until the dough forms into a ball.

4) Turn the dough and any dry bits onto a clean work surface and gently gather into a ball. Working quickly, roll the dough into a cylinder about 12″ long and 1½” in diameter. Center the dough on a piece of parchment or plastic wrap and wrap tightly, twisting the ends together to seal. Chill the dough until firm and cold, about 45 minutes in the freezer or 2 hours in the refrigerator.

5) Preheat the oven to 375°F. Line baking sheets with parchment paper or spray them with nonstick cooking spray. Seriously. Even if you think your pans are non-stick pans, and even if you’re out of parchment paper and don’t feel like running to the store in the middle of all this. Line the sheets with parchment paper! Otherwise your delicate cookies will stick to the pan and crumble when you try to remove them and you will be forced to eat all the little bits to punish them for being so naughty.

6) Remove the dough log from its wrapper and use a sharp knife to slice the dough into 3/8″ thick rounds. Place the rounds on the prepared baking sheets, spacing them 1″ apart. Bake until the centers of the cookies just begin to color and the edges are golden brown, about 10-12 minutes (the recipe actually says 14-16 minutes, but 10 minutes was plenty for me and my wonky oven), rotating the baking sheet halfway through the baking time. Cool on sheets about 5 minutes, then transfer the cookies to a wire rack to cool completely.

These are my favorite cookies to make as gifts:

4 tablespoons (56 grams) unsalted butter

8 ounces (225 grams) semisweet or bittersweet chocolate, coarsely chopped

1/2 cup (100 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

1 1/2 cups (195 grams) all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

Topping:

1 cup (110 grams) confectioners (powdered or icing) sugar, sifted

Chocolate Crinkles: In a stainless steel bowl, placed over a saucepan of simmering water, melt the chocolate and butter. Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the eggs and sugar until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract and then stir in the melted chocolate mixture.

In a separate bowl whisk together the flour, salt, and baking powder. Add dry ingredients to the chocolate mixture, stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours or overnight).

Preheat oven to 325 degrees F (170 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Place the confectioners sugar in a shallow bowl. With lightly greased hands, roll a small amount of chilled dough to form a 1 inch (2.5 cm) ball. Place the ball of dough into the confectioners sugar and roll the ball in the sugar until it is completely coated and no chocolate shows through. Gently lift the sugar-covered ball, tapping off excess sugar, and place on prepared baking sheet. Continue forming cookies, spacing about 2 inches (5 cm) apart on baking sheets. (If you find the dough getting too soft for rolling into balls, return to the refrigerator and let chill until firm.)

Bake cookies for 8 to 10 minutes or just until the edges are slightly firm but the centers are still soft. (For moist chewy cookies do not over bake. Over baking these cookies will cause them to be dry.) Remove from oven and place on a wire rack to cool.

Ingredients: 3 cups of sugar
1 1/2 cups of vegetable oil
1 1/2 cups sour milk (add lemon juice to milk)
1 tbs vanilla extract
3 eggs
4 1/2 cups of flour
4 1/2 tsps. baking soda
1 1/2 cups unsweetened cocoa
3 cups boiling water
Combine first five ingredients, then add the rest. Mix the water in last. Pour into cake pans, bake at 350 degrees until the center of the cake is spongy (approx. 45 minutes). This cake is delicious by itself or frosted, with fruit or preserves between layers.

So it seems Bea subsists entirely on sugar

I don't have many recipes myself, but

http://www.goonswithspoons.com/Main_Page

That's Something Awful's Recipe wiki

INGREDIENTS
1 1/2 pounds lean sirloin chunks (or any other meat/meat alternative. 1 pound or the volume equivalent to 1 pound of meat works, too)
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon cayenne
1 cup minced onion
1/2 cup chopped green pepper (optional)
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/2 teaspoons dried basil, crushed
3 tablespoons chili powder (see below)
1 16-ounce can tomatoes, cut up
2 8-ounce cans tomato sauce
2 16-ounce cans dark red kidney beans, partially drained
1 teaspoon of brown sugar
1/2 cup water

CHILI POWDER
1 part paprika
2 part ground cumin
1 part ground pepper (see below)
1 part oregano
2 part garlic powder or fresh garlic

I like to use three different mixes of powders. You need 3 tablespoons at the end, so I use one tablespoon of store-bought chili powder, 1 tablespoon using the above mix and a spicy pepper that I dried and ground myself, and 1 tablespoon of the same with a milder pepper (cayenne and paprika work well). However, it's completely fine to just use 3 tablespoons of store-bought powder.

GARNISH

grated cheese
oyster crackers or saltines
chopped onions

RECIPE

In a large saucepan, brown ground beef and spices together until flavor blends well. Drain fat. Add onion, green pepper, and garlic and cook until soft. Stir in undrained tomatoes, seasonings, tomato sauce, and water into a large pan.

Let simmer until you're satisfied with the consistency. Occasionally stir. Ten minutes before serving, add brown sugar and beans. Serve with "help yourself" bowls of grated cheese, oyster crackers, and chopped onions.

Note: don't worry if you miss the mark with one of the measurements. This is an easy recipe to fudge a couple things on. Also, I usually add all of the spices and seasonings after I've drained the fat off the meat; it's easier that way.

Delicious Chicken:

GET SOME FUCKING CHICKEN. COOK IT HOWEVER YOU LIKE IT.

OH GOD SO GOOD.

Othar's Intriguing Pan-Fried Chicken recipe:
1 lb. chicken breasts
1/3 cup of flour
1 tbspn garlic powder
Seasonings of your choice here. I tend to add basil, but the flavors are really subtle in the end so just go with whatever.

Put about a cup of oil in a pan OR enough so that when you put chicken in it only covers 1/2 to 2/3 of the strip. Set to medium high and add chicken once the oil warms. Cover and let sit for about 5-10 minutes, and flip. Avoid flipping any more than twice or suffer small, dry pieces. Use whatever condiments you wish after taking off the chicken.

Postarity.

Anyone have my double dark chocolate cookie recipe? I left my recipe cards in Ottawa and I kinda want to make them again.

>>4554
I've never heard someone express positive sentiments regarding mug cake.

>>4560
The basic recipe is good when you need a chocolate cake fix, mediocre-but-not-bad otherwise.
Haven't tried Maya's particular recipe though.

>>4562
>>4560

It's my go to I NEED SUGAR NOW snack, since my house doesn't stock a more readily available source. It's nothing to write home about, but a makes a decent enough product.

Also; a note: The oil-water ratio should remain about the same, but slightly more oil does make it more spongy and moist.

Oreo-Stuffed Chocolate Chip Cookies

* 2 sticks softened butter
* 3/4 cup packed light brown sugar
* 1 cup granulated sugar
* 2 large eggs
* 1 tablespoon pure vanilla
* 3 1/2 Cups all purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 10 oz bag chocolate chips
* 1 bag Oreo Cookies

Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add in eggs and vanilla until well combined.

In a separate bowl mix the flour, salt and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. Using a cookie scoop take one scoop of cookie dough and place on top of an Oreo cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo cookie is enclosed with dough. Place onto a parchment or silpat lined baking sheet and bake cookies 9-13 minutes or until cookies are baked to your liking. Let cool for 5 minutes before transferring to cooling rack.

Makes about 2 dozen VERY LARGE cookies.


I've never actually made this but they sound delicious.

>>4801
Oh my God. Don't fucking make these if you have any kind of weakness to too much sugar. My body was not ready. I frew up. A lot :c